Gooseberry and green chilli pickle

Name: Gooseberry and green chilli pickle
Total time: 900 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1/2 kg gooseberry; 250 gm green chilli; 100 gm mustard oil; 6 tbsp salt; 6 tbsp fennel seeds; 2 tbsp kalonji; 6 tbsp fenugreek seeds; 1 tbsp degi mirch; 2 tbsp turmeric powder; 2 tbsp chilli flakes; 1 tbsp sugar; 2 tbsp vinegar

Aruna Thapar @Arunathapar27

New Delhi

#SP
Gooseberry and green chilli pickle, holds a special place in every Indian cuisine. Gooseberry with their unique tanginess. The magic lies in the blend of spices, which infuse the pickle with flavours.

Aruna Thapar @Arunathapar27

Saved

Ingredients

15 minutes

10 servings

1/2 kggooseberry
250 gmgreen chilli
100 gmmustard oil
6 tbspsalt
6 tbspfennel seeds
2 tbspkalonji
6 tbspfenugreek seeds
1 tbsp degi mirch
2 tbspturmeric powder
2 tbsp chilli flakes
1 tbsp sugar
2 tbsp vinegar

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Steps

15 minutes

1

Wash gooseberry and green chilli in fresh running water thoroughly. Pat dry with a kitchen towel and Also keep it in the sun for 30 minutes.
2

Now remove seeds of gooseberry and chop gooseberry and remove chilli top and cut green chilli in small pieces.
3

Clean the jar nicely and it should be fine to keep it in sun for 1 hour before filling it with pickle.
4

Now keep all chopped amla and green chilli pieces in a mixing bowl. Add all dry masale ingredients and 5 tb spoon mustard oil and mix with hands. Make sure each and every piece is coated well with masala and oil.
5

Fill it in the container and add sugar and vinegar. Sugar and vinegar act as preservatives in pickle. Mix it well and keep it in the sun for 1 hour.
6

Keep this jar every day in sun for 1 hour for 3 days. Keep mixing it every day by rotating the jar 2-3 times every day. Now add mustard oil over it. Make sure the pickle is all dipped in oil.
It can be preserved for 1-2 years